Updated: March 16, 2012 8:01AM
The asparagus and walnuts pair perfectly with the sage and ghee in this recipe, but don’t hesitate to mix it up. Almonds and cauliflower florets would be great, as would lightly chopped pistachios and baby bella mushrooms. The pinch of red pepper flakes doesn’t add much heat; it just helps heighten the other flavors. But if you like your dinner with punch, up your pinch. 1 Start to finish: 20 minutes
MAKES 4 SERVINGS
1 (10-ounce) package fresh cheese ravioli 3 tablespoons ghee Pinch red pepper flakes 5 large fresh sage leaves (left whole) 1 bunch asparagus, bottoms trimmed, cut into 2-inch lengths Salt and ground black pepper, to taste
3 tablespoons ghee
Pinch red pepper flakes
5 large fresh sage leaves (left whole)
1 bunch asparagus, bottoms trimmed, cut into 2-inch lengths
Salt and ground black pepper, to taste
Meanwhile, in a large skillet over medium-high heat, melt the ghee. Add the red pepper flakes and sage leaves, then fry until the sage is crisp.
Remove the sage from the pan and set aside. Return the pan to the heat and add the asparagus. Saute until just tender, 4 to 5 minutes.
Add the walnuts, toss well, then add the drained ravioli and toss again. Crumble the fried sage leaves into the dish, then season with salt and pepper.
Nutrition facts per serving: 414 calories, 24 g fat, 11 g saturated fat, 71mg cholesterol, 37 g carbohydrates, 13 g protein, 431 mg sodium, 5 g fiber